Tart Cherry Meringue Dessert Recipe

I've made this cherry dessert for years to serve at baby showers, birthday parties and other special occasions. People really enjoy the tender crust, cherry filling and melt-in-your-mouth meringue. Every time I serve it, someone asks for the recipe.
-Kathryn Dawley, Gray, Maine

Nutritional Facts

Directions

In a small bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add egg; mix well. Press onto the bottom and up the sides of a greased 11-in. x 7-in. baking dish. Bake at 375° for 20-22 minutes or until lightly browned.

In a small bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Fold in nuts. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 22-25 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Store in the refrigerator.Yield: 9 servings.

Originally published as Tart Cherry Meringue Dessert in Taste of Home
April/May 2003, p29